Bird’s Nestli

Roll out the dough in portions on a little flour to a thickness of four mm. Cut out rounds of approx. 9 cm diameter with a corrugated cutter, place on a baking tray lined with parchment paper. Gently fold the rest of the dough together, roll out again on very little flour, cut out more rounds, place on a second baking sheet lined with parchment paper. Leave the bases to cool for about fifteen minutes.

Whip egg whites with salt in a baking bowl until very stiff. Add half of the sugar, continue beating until the mixture is glossy. Mix in nuts with remaining sugar, add juice of one lemon.

Pour the mixture into a piping bag with a serrated nozzle (10 mm diameter). Pipe 1 wreath on each of the prepared biscuit bottoms, leaving a margin of about 5mm all around.

Stir the jam until smooth and pour one and a half teaspoons into the center of each wreath.

Bake: one after the other for about twenty minutes in the middle of the oven heated to approx.

180 °C in the middle of the oven. Cool on a wire rack, dust with powdered sugar.

Tips:

Instead of hazelnuts, add the same mass of ground almond kernels or possibly 4/5 of the mass of coconut.

Instead of bird’s nests, form Pfaffenhueetli: form one and a half teaspoons of macaroon mixture on the center of each dough round. Make a bulge in the center, pour in about 1/2 tsp rosehip jam. Pull rondelles up into a tricorn shape, pinch top with three fingers. Place on a baking sheet lined with parchment paper, cool for about fifteen minutes.

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